Pesto ... to Pine Nut or not to Pine Nut!

So, here's the thing, I have a daughter who doesn't eat meat and she's not thrilled with things like beans and soy for protein, but if I put pesto on it she'll pretty much try anything. And why not? pesto is awesome ... yes? I think so.

Especially when you make it fresh like we do. But, here's the dilemma: I have a wife who is allergic to nuts (insert all sarcastic comments like wondering how she can be married to me given the allergy). She's allergic to all nuts, but not peanuts - who, unlike the suggestion in their name, are actually legumes and not nuts at all (a whole other blog). I have no idea if pine nuts are nuts or seeds. That's the laziness part. Pretty easy to google ... yet have I done it? no! Do I feel just a bit stupid for not knowing - NOPE! I have always maintained I'm not an expert, just a food junkie!

So, back to the pesto. I grow my own basil because it's like a weed. The trick is to just keep pinching off the leaves as they grow. This stimulates more and more growth and spreading of the basil plant. If you leave it to grow high and go to seed, you'll get a fraction of the basil. I'm not sure why because I'm not a horticulturist either, but it's what has been passed down to me by my very wise and very green-thumbed parents!

Throw the leaves in a blender - after washing of course - add some olive oil, parm cheese, salt, pepper and garlic. Chop and Blend and voila! Pesto sans pine nuts! Oh, you'll note I don't always measure. The other thing I like to do besides experiment with ingredients, is to taste while I make stuff. Far be it from me to give you exact amounts and then you don't like it because you like more garlic or less salt or a tad more pepper .... So, just taste it and add until you like it the best!

I actually roll it into tubes in a freezer bag and then store them in the freezer. Each time I need some, I take it out and chop a chunk off the tube! Perfect and it lasts for a long, long time or until consumed!

Enjoy!

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